Mags’ Bakehouse is a family-run business looked after by husband and wife team Pat and Mags Bergin, at their purpose built bakery in Nenagh, Co Tipperary. They both grew up in homes where local buttermilk, butter, and fresh eggs, were used on a daily basis to make delicious, homemade bread, and cakes.

Mags recognized that there was a significant local demand for traditional baked goods like scones, tarts, and Soda bread. So, with a passion for great quality food, lots of patience, determination, and the delicious family recipes handed down from Mags’ mother and grandmother, the Mags’ Bakehouse was born.

Mags and Pat feel a strong sense duty towards their customers and have committed to always being true and honest about their ingredients and process, and to maintain only the highest standards. This commitment to quality has helped them to win multiple awards, including the Blas na hEireann and Great Taste awards from the Guild of Fine Foods for their range of bread, scones, and tarts (See our products page for more information).

They operate a fully manual process using Spelt flour, wholemeal flour, pinhead oatmeal and bran, and their bread is handcrafted and baked in a stone-based, deck oven which gives a lovely aroma, flavour, and texture to the products.